Book
The Moosewood Restaurant table : 250 brand-new recipes from the natural foods restaurant that revolutionized eating in America / The Moosewood Collective ; food photography by Al Karevy; food styling by Patti Harville.
Record details
- ISBN: 9781250074331 (hardcover)
- Physical Description: xii, 402 pages : colour illustrations ; 25 cm
- Edition: First edition.
- Publisher: New York : St. Martin's Griffin, 2017.
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Moosewood Restaurant. Cooking (Natural foods) Vegetarian cooking. |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Stroud Branch | 641.5636 Moo | 31681010071868 | NONFIC | Available | - |
- Baker & Taylor
A collection of new recipes from the New York natural foods restaurant consistent with its farm-to-table philosophy features such dishes as Asian filo rolls, spring risotto, and sweet potato gnocchi, along with vegan and gluten-free options. - Baker & Taylor
A volume of all-new recipes from the beloved New York natural foods restaurant remains true to its farm-to-table philosophy and includes a variety of vegan and gluten-free options, including Two Potato Tomato Curry, Cashew-Crusted Chickpea Burgers and Butternut Latkes. - McMillan Palgrave
"It's Moosewood's world. We're just eating in it." âChristine Muhlke, The New York Times
The creators of Americaâs beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, a cookbook featuring more than 250 never-before-published recipes that's a perfect gift for foodies and gourmets who want to enjoy delicious and healthy meals.
With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say âWeâve gotten to know our customers and readers pretty well⦠their curiosity and culinary IQ have grown exponentially...Weâve been on some adventures developing this bookâ¦â Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. Theyâve begun cooking with a wider variety of grains like freekeh and millet.
All this experimentation has led them to some great new recipes:
Two Potato Tomato Curry
Cashew-Crusted Chickpea Burgers
Cuban Picadillo with Tofu
Pot Pies for Autumn
Winter and Spring
Butternut Latkes
Jamaican Jerk Tempeh Patties
and plenty more.
Of course, a Moosewood cookbook wouldnât be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US. - McMillan Palgrave
Over 250 brand new recipes from Moosewood, the beloved Ithaca, New York natural foods restaurant still influencing the ways Americans eat in its fifth decade.
